超声波辅助果胶酶提取香蕉皮中果胶研究  

A Study on Ultrasonic Assisted Extraction of Pectin from Banana Peel with Pectinase

作　　者：孟丽聪[1] 幺琳[1] 王岩 

机构地区：[1]唐山学院环境与化学工程系,河北唐山063000 [2]唐山赛特尔环境技术有限公司,河北唐山063000

出　　处：《唐山学院学报》2014年第3期81-83,共3页Journal of Tangshan University

摘　　要：采用超声波对香蕉皮进行处理,然后加入果胶酶提取果胶。通过单因素实验和正交实验确定了香蕉皮果胶提取的最佳工艺参数:超声处理温度70℃,时间25min;酶提取料液比1∶4,温度50℃,时间30min,果胶酶用量0.08%。在此条件下,实验所得果胶产率达0.615%。This paper discusses how banana peel is processed with ultrasound,and pectin is ex-tracted by adding pectinase.The single factor analysis and orthogonal experiments prove that the optimal conditions of banana peel pectin extraction are：the temperature of ultrasonic processing is 70 ℃,the time of ultrasonic processing is 25 min,the pectinase extraction ratio of material to liquid is 1∶4,the pectinase extraction temperature is 50 ℃,the time of pectinase extraction is 30 min, and the pectinase used is 0.08%.Under these conditions,the yield of pectin is up to 0.615%.

关 键 词：超声波 果胶酶 香蕉皮 果胶 

分 类 号：O6-332[理学—化学]